Grilled Veg Cheese Toast

Adapted from: Mansi Desai


Ingredients:
Bread slices, shredded carrots, shredded lettuce or cabbage, chopped spring onions, 2 green chillies finely chopped, tomato ketchup, shredded white and yellow cheese, butter, green chutney(optional), salt and black pepper to taste, 1 small tsp garlic paste (optional)

Method:
Add the garlic paste to the tomato ketchup. Arrange the bread slices on a baking dish (pizza dish for oven) and apply butter and a layer of green chutney and/or tomato ketchup on them. Then sprinkle all shredded veggies onto it, garnish with spring onions , green chillies and shredded cheese. Top it all with salt and black pepper. Preheat oven to 350 degrees for 10 mins. Now place the baking tray inside the oven and bake for 20 mins or until the cheese melts evenly. At this point, turn on the Broil setting on the oven and let the cheese turn golden brown.

Appealing to your eyes and taste buds, the veg grilled cheese toast is healthy and simple. Use a pizza cutter to cut the toast into 2 triangles. Arrange on a white plate which brings out all the vibrant colours and serve hot!!

Fusilli alla Caprese

From: My Kitchen Cafe




1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve

Easiest Brownies in the World

1 12-ounce bag chocolate chips (use the kind you prefer)
1 cup butter (2 sticks)
1 1/2 cups sugar
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, use a mixer and blend in the sugar. Then add eggs, blending fully one at a time. Add flour and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Black and White Bean Dip

Adapted From: My Kitchen Cafe



1 can of black beans
1 can of white beans
1 can of corn
1 7oz can of Herdez salsa verde
2 cups of shredded Colby Jack cheese (I used 1 cup monterey jack, 1 cup sharp cheddar)
4-6 chopped roma tomatoes (squeeze liquid out of tomatoes before chopping)
garlic salt to taste (I used about 1/2 teaspoon)
Avocado-optional

Rinse and drain both cans of beans. Also drain the can of corn. Make sure to squeeze liquid out of tomatoes before chopping so the dip doesn't turn runny. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake and 400 for 10-20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips.

Zucchinin Mozzarella Medley

3 cups sliced zucchini or other summer squash
1 cup sliced onion
1 garlic clove, minced
1/2 t. dried basil
1/4 t. dried oregano
1/4 t. salt
1 tablespoon olive oil
1 tomato, cut into 12 wedges
4 oz. shredded mozzarella cheese

In a large skillet, saute the zucchini, onion, garlic and seasonings in olive oil until crisp-tender (about five minutes). Gently stir in the tomato; sprinkle with cheese. Remove from the heat and let stand until cheese is melted. Serve immediately.

Curried Cauliflower

Adapted from: Gene

1 head of cauliflower
1 can cream of mushroom
1 cup mayonnaise
1 cup cheddar cheese
1 tsp. curry powder
Bread Crumbs
1-2 tbs. of butter

-Cut head of cauliflower up and steam about 10 minutes
-Then in a small baking dish combine the cream of mushroom, mayo, cheese, curry powder and cauliflower together.
-Toss butter and bread crumbs together and sprinkle over the top
-Bake at 350 for 30 minutes.

* you can cut back the amount of mayo if you want less

Breakfast Casserole

Adapted from Kathy

3 cups frozen shredded hash browns potatoes
3 cups shredded cheddar cheese
1 cup of vegetarian bacon strips cut up into bite size pieces
1/4 cup sliced green onions
4 beaten eggs
1 1/2 cups milk
1/8 tsp. salt
1/8 tsp. pepper

Coat a 2-quart baking dish with non-stick spray. Arrange hash browns evenly across the bottom of dish. Sprinkle with cheese and vegetarian bacon strips and green onions. In a bowl mix eggs, milk, salt and pepper. Pour egg mixture over has brown mixture in dish. Bake uncovered at 350 degrees for 40-45 minutes or until a knife inserted in the middle comes out clean. Let stand 5 minutes before serving.